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Method

Heat the oil in a large non-stick frying pan with a lid. Tip in the onions and aubergine and fry for 8 minutes, stirring frequently, until soft and golden brown.

Tip in the pork and fry for 5 minutes, stirring occasionally, until it starts to brown. Mix in the pepper strips and stir fry for about 3 minutes until soft.

Sprinkle in the curry powder. Stir fry for a minute, then pour in the tomatoes and water. Stir vigorously, cover the pan and leave the mixture to simmer for 5 minutes until the tomatoes
break down to form a thick sauce (you can add a drop more water if the mixture gets too thick). Season with salt and pepper and serve with basmati rice.

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Comments, questions and tips

Comments

Really tasty dish we used 3 tbsp of hot curry powder which gave it a nice kick. Could quite easily make this dish veggie if you took out the pork and added more veg like courgette, cauliflower even add some chick peas to bulk it out. Rice was nice with it but think you could also use just some nice bread.

This was really good though I think the type of curry powder/paste you use makes it. Going on other comments I added three desert spoons of Tikka Masala paste plus some garlic. The result was lovely, the aubergine soaked up the flavours and even my husband ate it even though he dislikes aubergine. I used a carton of chopped tomatoes rather than plum and this worked very well esp as you don't have to wait for them to break down.

I had this for dinner as part of the BBC good food diet advice. However I usedhalf aubergine and half courgette and cooked the curry powder in with the veg. Then I let it stand after cooking to take in the flavours before reheating. For a low fat dish this was OK and I would eat it again.

I would probably just do this with chicken as it cooks more quickly. Also would use curry paste rather than powder for more flavour. The aubergine kind of disappeared into the sauce as someone else mentioned so didn't really add much to this. I'd probably use mushrooms instead. Starting to sound like an entirely different curry now isn't it?!

A bit disappointed with this. It smells great while cooking but the pork turned out to be very tough the way they suggested cooking and tasted a bit bland. It was near inedible the first night but got better the longer you left it as I managed to almost enjoy it on the 2nd night. I would definitely recommend a bit of fresh ginger and some more spices.

This was very nice but could be bland if made completely to the recipe. I added a clove of garlic to the onion and swapped half the aubergine with courgette for variety and because I'm not keen on aubergine. I made my own "curry powder" with 1tsp ground cumin, 2tsp ground coriander, 1tsp chilli powder and 1/4tsp smoked paprika to give it a bit of depth of flavour. Didn't need the 150ml water either, it was wet enough without.

It would seem that this recipe is a success if you use a curry paste/powder that you know and like. I used Shan Kofta curry mix as I had minced pork so I made their meatball recipe on the packet. I also used aubergine as well as the peppers as I love how it soaks up the curry flavours. I added some natural yoghurt (there is some in the meatballs) and this was a great success. I'll make again. Thanks for the general inspiration!

Made this with some leftover roast pork shoulder. Used a tin of cherry tomatoes and added a tablespoon of mango chutney and a few curry leaves. Added some fresh coriander and mango at the end and it made a very tasty 'leftovers' supper.

I'm trying to get my husband to eat more veg and this turned out to be a real winner - he'd always pulled his face about aubgergine but eat it last night and thoroughly enjoyed it even after I told him what it was. This is definitely one I will be doing again. Very simple to make with a delicious outcome.

Made this tonight as had a bit of pork tenderloin left from last night. Really yummy and will definitely be making this again. I added a bit of curry paste (Patak's korma I think) and a bit of curry powder. I also added a sprinkling of cayenne pepper for heat and it turned out really well.

I really enjoyed this. The flavours are good, and it is really warming. The curry powder I used was not mild and it ended up being a little too hot for my taste, but I just added a small pot of sour cream which really did the trick. I will be making this again!

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